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roasted cantaloupe and shrimp bisque

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Roasted Cantaloupe and Shrimp Bisque

I had a delicious calzone topped with a balsamic roasted cantaloupe and arugula at Portland's Oven and Shaker recently. I had never had nor thought of roasted cantaloupe, but it was surprisingly good -- it still tasted like melon, but deeper and almost squash-like. I knew I wanted to incorporate it into a sweet and savory dish, but I didn't have much direction.

Ingredients

  • 1 large cantaloupe (about 5 lbs)
  • 1 tablespoon sugar
  • 1/2 teaspoon salt, plus additional to taste
  • 2 tablespoons olive oil
  • 4 thick-cut slices hickory smoked bacon
  • 1 pound large shrimp
  • 1 medium onion, chopped (about 1 cup)
  • 1 fennel bulb, bulb chopped and fronds set aside
  • 1 medium to large cloves garlic, minced
  • 1/2 cup all-purpose flour
  • 1 cup Sauvignon Blanc
  • 1 quart chicken stock or low-sodium chicken broth
  • 1/2 cup heavy cream
  • 1 tablespoon sherry vinegar
  • 1/8 teaspoon cayenne
  • 1/8 teaspoon ground allspice
  • 1 1/2 teaspoons chopped fennel fronds*, plus additional for garnish
  • Freshly ground black pepper

Directions

  • Preheat oven to 425º F with racks in the upper and lower middle positions. Line 2 sheet pans with parchment paper and set aside.
  • Cut cantaloupe in half. Scoop out and discard seeds. Cut each cantaloupe half into 6 lengthwise wedges. Remove and discard the rind, and cut each wedge into 4 equal pieces. Transfer cut cantaloupe to a bowl, and sprinkle with sugar and 1/2 teaspoon salt. Toss until evenly distributed and transfer cantaloupe to a colander. Allow to drain for 20 minutes.
  • Shake the colander to get rid of residual juices. Arrange cantaloupe in a single, uncrowded layers on the prepared sheet pans. Roast for about 30 minutes, swapping rack positions after 15 minutes. The cantaloupe is done when the juices have fully caramelized around the bottoms of the cantaloupe, it has darkened a bit in color, and has a few brown spots on the surface. Err on the side of more cooked than less if you aren't sure.
  • Remove the pan from the oven and allow to cool for 10 minutes. Transfer roasted cantaloupe to food processor. Set aside.
  • While cantaloupe is draining and cooking, start the bisque. Devein about 40% of the shrimp, leaving the shells on them. Leave them whole. Peel and devein the remaining 60% of the shrimp. Set aside the shells. Cut each peeled shrimp into 4 or 5 pieces. Refrigerate until ready to use.
  • Prep your onion, fennel bulb, and garlic. Keep the garlic separate from the onion and fennel. Chop the fennel fronds and set aside.
  • Cut bacon crosswise into 1/2-inch slices. Heat along with the olive oil in a dutch oven or large stock pot over medium heat, stirring frequently to promote even cooking. When the bacon is halfway crisp, add the whole shrimp to the pan. Cook shrimp for 60 to 90 seconds per side, until shell is pink. Remove the shrimp to a cutting board and remove the bacon to a small dish, leaving the fat in the pot.
  • Add the onion and fennel to the pot. Stir frequently, scraping the bottom. As the veggies release their liquid you will be able to scrape the yummy brown bits up. While the veggies are cooking, coarsely chop the shrimp. After the veggies are soft and translucent (about 5 minutes), stir in the garlic and the shrimp shells. Stir continuously for about 2 minutes or until garlic is fragrant. Add the flour and stir for another minute or so, until no bits of dry flour are visible. Add the bacon, cooked shrimp, wine, and chicken stock to the pan. Bring to a simmer over medium heat, then cover and lower heat to maintain a simmer. Cook about 20 minutes, stirring occasionally.
  • Strain the soup through a fine mesh strainer. Push on the solids with a wooden spoon to obtain as much liquid as possible. Discard the solids. Wash and dry the Dutch oven.
  • Transfer a cup or so of the liquid to the food processor with the roasted cantaloupe. Process for 1 to 2 minutes, until smooth and no chunks of cantaloupe remain. Transfer the cantaloupe mixture and the remaining soup to the clean Dutch oven. Stir in the cream, cayenne, allspice, sherry vinegar, and fennel fronds. Heat over medium-high flame to a simmer. Add the reserved peeled and cut shrimp, and cook just until opaque -- about 60 to 90 seconds. Season to taste with salt and pepper, adding additional cayenne and/or sherry vinegar to taste. Garnish with fennel fronds, and serve immediately.
  • *If you can't find fennel with fronds, feel free to use chopped dill or a teaspoon of chopped tarragon instead.

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